White Bean Cream of Asparagus Soup

Puréed white beans lend a little more boldness and depth of flavor than one would ordinarily find in a cream of asparagus soup, but at the same time take nothing away from the simplicity and elegance of this summer classic. Best of all, the added nourishment means that this doesn't have to be just a starter soup but can be served as a delightful light summer lunch by itself.

White Bean Cream of Asparagus Soup

Recipe by Lisa Turner Published on July 19, 2009 A simple, elegant and nourishing cream of asparagus soup with puréed white beans forming the cream base to add extra depth of flavor and nourishment — vegan-friendly Preparation: 10 minutes Cooking time: 1 hour 20 minutes Print this recipe Ingredients: 2/3 cup dried cannellini (white kidney) beans 3 cups water 2 cups vegetable stock 1 lb (450 g) asparagus 1 tablespoon butter or olive oil 1 large onion, chopped small handful fresh parsley, chopped juice from 1/2 lemon (1 1/2 tablespoons) zest from 1/2 lemon 1 teaspoon sea salt, or to taste fresh ground black pepper fresh chives, chopped Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of cold water. Drain and rinse, then add to a medium saucepan, pour in 3 cups of fresh water and the vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Meanwhile, snap off the woody ends of the asparagus, chop into rough pieces, and set aside. Once the beans are cooked, heat the butter or oil in a large saucepan or soup pot over medium heat. Add the onion and cook until soft, about 10 minutes. Toss in the asparagus, stir once, then add the parsley and lemon zest. Pour in the beans along with their broth and the lemon juice. Bring to a boil, then reduce the heat to low and simmer until the asparagus is tender, about 5 minutes. Using tongs, remove a handful of the asparagus tips and set aside. Purée the soup with a hand blender or in a countertop blender until smooth. Season with salt and plenty of fresh ground black pepper. Serve hot or warm garnished with the asparagus tips and a sprinkling of fresh chopped chives. Makes 4 servings

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